Soulstation1 Posted November 20, 2006 Report Share Posted November 20, 2006 (edited) under $20 turkey day my menu 12 lbs Turkey $6.00 (.47 a lb) (i might a extra turkey at that price) Stuffing $1 (Stove Top) Dressing/Gravy $1 (Heinz) Fresh Steamed Green Beans (on sale i still need to buy) Cranberry Sauce $1 (Ocean Spray) Cherry Pie $3 (Sara Lee) Cool Whip $1 anyone not begun defrosting their bird yet? i started saturday afternoon Edited November 20, 2006 by Soulstation1 Quote Link to comment Share on other sites More sharing options...
BruceH Posted November 20, 2006 Report Share Posted November 20, 2006 Thanksgiving: Turkey, taters, repeat; turkey, taters, repeat... Quote Link to comment Share on other sites More sharing options...
Late Posted November 20, 2006 Report Share Posted November 20, 2006 No turkey. But a vegetarian Thanksgiving can be tasty! Here's a shepherd's pie that was pretty good last year. Serves about eight people: • Six croissants, sliced in half length-wise -- use for crust, bottom and top • Thinly sliced yam and squash (get the pre-peeled and cubed packages at Trader Joe's for convenience!) • mushroom gravy • sliced tempeh • dried cranberries • grated Romano cheese, some fontina cheese • grated carrot Top with remaining cheese. Bake at 400 degrees for about 40 minutes. Quote Link to comment Share on other sites More sharing options...
Matthew Posted November 20, 2006 Report Share Posted November 20, 2006 I always liked Thanksgiving to be nice and quiet, my traditional thing was to go to Jack-in-the-Box for a Monster Taco Meal, but this year, it looks like I'm going to be around people -- bah, humbug! Quote Link to comment Share on other sites More sharing options...
BeBop Posted November 20, 2006 Report Share Posted November 20, 2006 (edited) No turkey. But a vegetarian Thanksgiving can be tasty! Here's a shepherd's pie that was pretty good last year. Serves about eight people: • Six croissants, sliced in half length-wise -- use for crust, bottom and top • Thinly sliced yam and squash (get the pre-peeled and cubed packages at Trader Joe's for convenience!) • mushroom gravy • sliced tempeh • dried cranberries • grated Romano cheese, some fontina cheese • grated carrot Top with remaining cheese. Bake at 400 degrees for about 40 minutes. I don't 'do' chesse, but otherwise, this sounds fantastic. Could you express mail some to El Salvador? Oh, and no butter in/on those croissants. I know, picky, picky. Edited November 20, 2006 by BeBop Quote Link to comment Share on other sites More sharing options...
Free For All Posted November 21, 2006 Report Share Posted November 21, 2006 (edited) I'm doing a solitary Thanksgiving this year, which is fine. I've had a really busy fall and am ready to be by myself for a minute. Anyway, I'm going to do a turkey breast in the smoker, which I've done before, but this time I'm going to brine the turkey overnight which I've not done before. I'm going to use a brine recipe of honey, garlic, vegetable stock (and a little kosher salt, a little less than the recipe calls for) and then smoke it with a mix of hickory, pecan and apple wood chips. Mashed potatoes (with roasted garlic and sour cream), green bean casserole and cranberry sauce as accompaniments. I expect I'll have lots of leftovers, so come on by and join me. I'm thinking of using the leftover smoked turkey to make some green chili enchiladas next weekend. I like to make them lasagna-style, layering corn tortillas, turkey, green chili and cheese. It's easier than rolling 'em, I'm a little lazy that way. I never tire of talking about food...... Happy Thanksgiving everyone! edited for spelling Edited November 21, 2006 by Free For All Quote Link to comment Share on other sites More sharing options...
chris olivarez Posted November 21, 2006 Report Share Posted November 21, 2006 Turkey,Ham,Trimmings,Cranberry Margaritas. I'm there. Quote Link to comment Share on other sites More sharing options...
Peter Johnson Posted November 21, 2006 Report Share Posted November 21, 2006 Thanksgiving in Philadelphia with friends. Can't wait. 12 lb turkey (free range) Stuffing (my recipe--sage, bread, sausage, yum) Mashed sweet potatoes with pecans and brown sugar Pumpkin curry soup Some kind of cranberry relish (not my thing) Pecan Pie Pumpkin Pie Loads of whipped cream Even more loads of red wine Damn, I love this holiday. No marathon to run on Sunday like in years past, but it'll be a good one. Happy thanksgiving, all! Quote Link to comment Share on other sites More sharing options...
Tom Storer Posted November 21, 2006 Report Share Posted November 21, 2006 A friend of ours who's a great cook invites anywhere from 10 to 20 guests to her place every year for a Thanksgiving weekend. Being in France we obviously don't get Thanksgiving as a holiday, so she does it the weekend before or after. So it's Nov. 25-26 for us. She does turkey, stuffing, cranberry sauce, Brussels sprouts, green beans and bacon, various other side dishes, and sweet potato pie, all washed down usually with an abundance of excellent burgundy. Guests bring whatever strikes their fancy. Saturday night is the main pig-out, then a hard core stays over and we brunch on Sunday on leftovers and whatever else she whips up until we can take no more. The turkey, incidentally, she buys fresh (one or two of them) from a local farmer, generally killed within the last 24 hours. Frozen turkeys are simply not available anywhere here, and I don't regret it. Quote Link to comment Share on other sites More sharing options...
Jim Alfredson Posted November 21, 2006 Report Share Posted November 21, 2006 All I know is that I'm in charge of making the apple pie. Quote Link to comment Share on other sites More sharing options...
Late Posted November 21, 2006 Report Share Posted November 21, 2006 No turkey. But a vegetarian Thanksgiving can be tasty! Here's a shepherd's pie that was pretty good last year. Serves about eight people: • Six croissants, sliced in half length-wise -- use for crust, bottom and top • Thinly sliced yam and squash (get the pre-peeled and cubed packages at Trader Joe's for convenience!) • mushroom gravy • sliced tempeh • dried cranberries • grated Romano cheese, some fontina cheese • grated carrot Top with remaining cheese. Bake at 400 degrees for about 40 minutes. I don't 'do' chesse, but otherwise, this sounds fantastic. Could you express mail some to El Salvador? Oh, and no butter in/on those croissants. I know, picky, picky. The recipe can be done without cheese — although, out here in crazy vegetarian land some of the tofu cheeses are fairly good — but I've never heard of a croissant made without butter! Bebop, you're vegan? Easy, or difficult to do in El Salvador? Quote Link to comment Share on other sites More sharing options...
slide_advantage_redoux Posted November 21, 2006 Report Share Posted November 21, 2006 I'm doing a solitary Thanksgiving this year, which is fine. I've had a really busy fall and am ready to be by myself for a minute. Anyway, I'm going to do a turkey breast in the smoker, which I've done before, but this time I'm going to brine the turkey overnight which I've not done before. I'm going to use a brine recipe of honey, garlic, vegetable stock (and a little kosher salt, a little less than the recipe calls for) and then smoke it with a mix of hickory, pecan and apple wood chips. Mashed potatoes (with roasted garlic and sour cream), green bean casserole and cranberry sauce as accompaniments. I expect I'll have lots of leftovers, so come on by and join me. I'm thinking of using the leftover smoked turkey to make some green chili enchiladas next weekend. I like to make them lasagna-style, layering corn tortillas, turkey, green chili and cheese. It's easier than rolling 'em, I'm a little lazy that way. I never tire of talking about food...... Happy Thanksgiving everyone! edited for spelling Paul, I have done the turkey in brine thing twice now, and it works like a charm. Turkey white meat has never been particularly appealing to me because it tends to be too dry, but with the presoak in brine approach, what results is amazingly moist and flavorful! You will most definitely enjoy it! The brine recipe I use calls for brown sugar too. Bon appetit! G Quote Link to comment Share on other sites More sharing options...
Soulstation1 Posted November 21, 2006 Author Report Share Posted November 21, 2006 brine recipe = ?????? anyone ever BBQ a turkey?? Quote Link to comment Share on other sites More sharing options...
slide_advantage_redoux Posted November 21, 2006 Report Share Posted November 21, 2006 brine recipe = ?????? anyone ever BBQ a turkey?? A brine 'recipe' is essentially a method of soaking the meat for awhile (12-24 hours) before cooking. This brings a lot of moistness to the white meat especially. There are different mixes that you can make. I found a few different ones by googling. I use a very large ice chest to soak the bird in. It is important that the whole turkey (or whatever) is submerged completely. Basically the brine mix consists of water, kosher salt, spices and flavorings. The one I use calls for brown sugar. I highly recommend soaking in brine. At first it may seem like a pain in the ass, but it well worth the effort. I always thought my pork short ribs rocked the world, but my wife says that the smoked turkey I cook is the best thing that has come out of my smoker. BBQ turkey? Never tried that! Quote Link to comment Share on other sites More sharing options...
BeBop Posted November 21, 2006 Report Share Posted November 21, 2006 Quote Link to comment Share on other sites More sharing options...
Noj Posted November 21, 2006 Report Share Posted November 21, 2006 (edited) I just have to come to the table when it's ready, and do the dishes afterward. The menu usually consists of: Turkey Mom's Turkey Stuffing (nothing else like it, my favorite part) Ham Mashed Potatoes & Gravy Broccoli & Cheese Casserole The other Veggie & Cheese Casserole Grandma Hunt's Salad (Dad's grandma) Green Beans Deviled Eggs Pumpkin Pie Apple Pie +whatever any of my other family members bring! Edited November 22, 2006 by Noj Quote Link to comment Share on other sites More sharing options...
chewy-chew-chew-bean-benitez Posted November 22, 2006 Report Share Posted November 22, 2006 you are all spoiled. u and your giant turkey: mmm mmm good. u should stuff your turkey with your favorite mosaic set and marinate it to a slow broil. Quote Link to comment Share on other sites More sharing options...
sidewinder Posted November 22, 2006 Report Share Posted November 22, 2006 u should stuff your turkey with your favorite mosaic set What, the Larry Young? Quote Link to comment Share on other sites More sharing options...
Soulstation1 Posted November 23, 2006 Author Report Share Posted November 23, 2006 (edited) dumb asses were buying frozen turkies last night at 8:30 PM.... i hope they thaw out in time......... butcher said thaw time = 1 day, per 1 lb so it would take 24 days to thaw a 24 lb bird?? seems to me that a raw turkey would go bad after 1 week Edited November 23, 2006 by Soulstation1 Quote Link to comment Share on other sites More sharing options...
brownie Posted November 23, 2006 Report Share Posted November 23, 2006 dumb asses were buying frozen turkies last night at 8:30 PM.... They're going cold turkey Quote Link to comment Share on other sites More sharing options...
Jim Alfredson Posted November 23, 2006 Report Share Posted November 23, 2006 You can usually thaw a turkey in a sink full of water overnight. The butcher probably meant one pound = one hour. Quote Link to comment Share on other sites More sharing options...
Chalupa Posted November 23, 2006 Report Share Posted November 23, 2006 Mmmm.... Yummy! Quote Link to comment Share on other sites More sharing options...
catesta Posted November 23, 2006 Report Share Posted November 23, 2006 Antipasto - olives, salami, prosciutto, sharp provolone, deviled eggs, and grissini. Followed by... Manicotti, sausage and meatballs. Followed by.... Cheesecake, Cannoli, and Espresso with a shot if Sambuca or Amaretto. Quote Link to comment Share on other sites More sharing options...
Soulstation1 Posted November 23, 2006 Author Report Share Posted November 23, 2006 (edited) http://www.butterball.com/en/main_canvas.j...ep&s1=guide butterball says 1 day per 4 lbs got my pie in the oven Edited November 23, 2006 by Soulstation1 Quote Link to comment Share on other sites More sharing options...
Joe G Posted November 23, 2006 Report Share Posted November 23, 2006 A Thanksgiving tradition in my family is a brunch of Eggs a la Suisse. Had that this morning along with some homemade applesause, and a nice bottle of Riesling. On the stereo, which turned out to the be the perfect choice: Paul McKee Just got back from a walk in the beautiful woods of northern Michigan. A perfect sunny day here. Happy Thanksgiving everyone! Quote Link to comment Share on other sites More sharing options...
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